What You Can Expect to See on Event Food Menus in 2018

Artisan cheese, house-made charcuterie and protein-rich grains and seeds are out, local veggies and meats, ethnic dishes and fast-casual concepts with a twist are in, according to the National Restaurant Association’s annual “What’s Hot” survey of 700 professional chefs for menu trends in 2018. Trends expected to heat up in the new year: “Doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm-estate branded items, and heritage-breed meats,” according to the report.